Fettuccini with Broccoli
This dish is not only quick and easy but also packed with nutrition, thanks to the broccoli. The passive cooking method ensures that the pasta is perfectly cooked every time, making this Fettuccini with Broccoli a go-to recipe for busy weeknights or simple, wholesome meals.
Calories per serving: 234kcal
Ingredients
- 1 pound (453.59 g) Fettuccini
- 2 cups (176 g) Broccoli, florets and coins
- 2 liters (2 liters) water, unsalted
-- For Serving --
- 1 tablespoon (0.99 tablespoon) Butter, or more as needed
- 1/2 teaspoon (0.49 teaspoon) Salt
- 2 tablespoon (1.97 tablespoon) Parmesan
- 1/2 teaspoon (0.49 teaspoon) Black pepper, freshly ground
Instructions
- There is no need for the pasta insert in this recipe, only the pot itself and the steamer.
- Put the pasta in the bottom of the stock pot.
- Cut the broccoli into florets. Trim the stem, cutting off the woody part. Slice the stem into coins. Put the broccoli in the steamer.
- Fill the electric kettle with 2 liters of water. Turn it on to boiling.
- When the water is boiling, pour it over the pasta and bring it to a boil.
- When the water is boiling again. put the steamer on top and close the lid.
- Boil the pasta and broccoli for 4 minutes.
- Turn the heat off and let the pot sit for 10 minutes.
- The pasta water, since it was not salted, and has nutrients that you can give to your plants when water has cooled, so don't drain it. Simply lift the pasta out of the pan and put it in a serving bowl.
- Put the salt and butter on top of the pasta then toss it well in the butter making sure everything is well-coated. If you need more butter, or olive oil, feel free to add it to your mouth-feel.
- Top with cheese and crack pepper over the top. Toss and add more cheese. Enjoy!
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